gourmet menu ronald GB

Starter :

-Warm goat cheese encased in flaky pastry served on a bed of lettuce and topped with a truffle dressing of parsley and shallots

- Sunshine plate, Succulent melon, cured ham, fresh figs and basil

- Escargot from Burgundy baked with garlic butter and parsley

- Italian tri-colore - a delight to behold on three levels - gazpacho, mozzarella mousse, and a creamy blend of arugula and leek, parmesan, sun-dried tomatoe with a truffle dressing

- Salad of fresh baby spinach topped with a warm cheese souffle of Comte

- Moules Marinière - mussels cooked with white wine shallot parsley garlic butter creme fraiche

- Authentic french onion soup with all the trimmings, succulent melted gruyere crouton

- Veloute of mussels with fennel and mushrooms

- Ginger marinated shrimp, avocado and grapefruit salad with a sesame herbed dressing

Main Course :

- Duck breast prepared in a lavender honey sauce with puree of potatoe and celery root

- Fillet of Royal Sea Bream, with sauted vegetables, beurre blanc sauce with Saffron of my friend Olivier Reboule

- Leg of Lamb from "SISTERON" roasted in its own juices with herbes de Provence served with luscious Gratin of potatoes, and roasted provencal tomatoes

- Lapin, roasted leg of rabbit topped with a whiskey sauce, and served with potatoes and carrots slow cooked in its own juices

- Roast tenderloin of beef, with black peppercorn/cognac sauce or a creamy roquefort sauce

- Veal Marengo, Veal shoulder roasted with tomatoes, mushrooms, garlic, onions, potatoes, carrots and broccoli

- Tenderloin of pork, mustard tarragon sauce, Darphin potatoes (a crepe of potatoes, cheese and onions)"ooh la la "

- Succulent Halibut poached in a lettuce leaf, two tiers with a vegetable stuffing and served with a garlic white wine butter saffron sauce

- Scallop saute in a deglazed saffron sauce served on a bed of basmati pilaf rice and julienne of vegetables, peas

Cheese Course :

A delectable assortment of best French cheese on platter

Roasted "bleu de bresse" (mild blue cheese) served on a crisp salad with truffle dressing

Warm goat cheese salad, served on toast with fig marmelade, peanuts and a sesame honey dressing

Dessert :

- Tarte Tatin - "only found in France" warm carmelized apple tarte with fresh cream from Normandy

- Toms' cake - Chocolate ice cream cake flambe with grand mariner

- Smooth and Creamy Chocolate Mousse

- A seasonal crumble - fruits of the season, almonds, pistachio, served with vanilla or almond ice cream

- Poire Belle Helene - a lovely poached pear served with homemade chocolate sauce and almond slices

- Profiteroles - miniatures home baked cream puff shells with vanilla ice cream and topped with succulent chocolate sauce, whipped cream and slivered almonds

- Lucy's pie - Crunchy apple pie, creamy caramel sauce and vanilla ice cream

- Tarte Citron - A mouthwatering lemon tarte with meringue

- Misnestrone of fruits - a mixture of seasonal fruits marinated in its own juices served with homebaked paper-thin almond cookies

- Strawberry Pie, sweet purée of rhubarb, vanilla ice cream

Children's Menu :

25 euros per child
For children up to 12 years old
Children’s meals are served before the adults
Includes 1 entree, 1 main course, 1 dessert
Option for children to eat Adult selection -smaller portions - 45 euros per child

Price :

95€ per person

Terms :

Minimum 8 persons requested - options to have service
for fewer guests --different pricing applies